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What can I say… they’re delicious brownies… Naturally gluten free / grain free / refined sugar free / dairy free brownies.

You can put whatever flavourings you want into them, but I have chosen to use macadamia nut and dried cranberries. You can also choose to serve cold from the fridge, or at room temperature. Most importantly, you can choose to sub some of the water with booze for a special adult treat 😉

Love Nik xx

skinnymixer's Christmas Brownies

5 from 2 votes
Print Pin Rate
Course: Dessert
Prep Time: 2 minutes
Cook Time: 45 minutes
Total Time: 47 minutes
Servings: 12
Calories: 270kcal


  • 200 g raw almonds
  • 100 g Lindt 70% dark chocolate - broken up into squares
  • 70 g rapadura - or preferred sugar
  • 20 g coconut oil
  • 1 tsp vanilla essence
  • pinch of salt
  • 3 eggs
  • 70 g water - or booze!
  • 100 g dried cranberries
  • 100 g macadamia nut halves


  • Grease and line a small square baking dish (8 x 8 in or 2L capacity) and preheat the oven to 180°C or 350°F fan forced.
  • Add almonds to mixer bowl, mill for 10-15 sec/speed 9/MC on. Set aside (I set it aside in the prepared baking dish to save on washing up)
  • Without washing the bowl, add the chocolate and mill for 10 sec/speed 9/MC on. Scrape bowl down, ensuring to loosen the chocolate from the bottom of the bowl.
  • Add coconut oil, sugar, vanilla and salt to mixer bowl. Melt for 4 min/60°C or 140°F/speed 2/MC on.
  • Set the timer for 3 min/speed 3/MC off and add eggs 1 by 1, then your reserved almond meal until incorporated.
  • Add water, cranberries and nuts and combine for 15 sec/speed 2/MC on.
  • Pour batter out into prepared tin and bake until set - about 15-20 minutes. You dont want it to be soft/squishy or it wont be able to be cut.
  • Allow it to cool completely and ideally, refrigerate it overnight to allow it to be cut neatly - bring to room temperature before serving.


Bellini Users

Use your sharp blade for this recipe.
At step 2 mill for 15-17 seconds.
After step 5 check that mixture is thoroughly mixed and scrape around bowl with spatula if necessary.

Christmas Fudge Adaptations:
200 g | 7 oz Lindt 70% dark chocolate, instead of 100g
100 g | 3.5 oz coconut oil, instead of 20g
no eggs
Follow recipe instructions with adjusted quantities... refrigerate overnight before slicing, serve from the fridge.
Tried this recipe?Mention @skinnymixer or tag #skinnymixers!


Serving: 55g | Calories: 270kcal | Carbohydrates: 17.1g | Protein: 4.4g | Fat: 19.9g | Saturated Fat: 4.4g | Sodium: 9mg | Sugar: 16.2g


  1. I made these brownies for the 1st time last night and they did not disappoint. They wrre so quick snd easy to whip up and absolutely delicious. I used 85% dark choc (all i had) and subbed sultanas and walnuts for the macadamias and cranberries (as i didnt have those either). Rich and fudgey. Yum!

  2. Just made this and used macadamias and mulberries! Decadent! May have overcooked it a little, but it hasn’t had time to even go in the fridge yet, so it may improve upon doing so. I used 50gms of xylitol for any LCHF followers and it was great 🙂

  3. Another hit!! So easy and delicious. Forgot the cranberries so replaced with white choc chips (not as healthy but oh well!)

  4. Oh my goodness!!!!
    I have these cooking in the oven at the moment -they smell divine!! If the finished product tastes as good as the mixed batter does they are going to be beautiful.

  5. I made this slice in the week prior to Xmas to take to work for morning tea. Went down a treat – complimented by most who ate it 🙂

  6. So yum! I added bailey’s and used hazelnut meal in place of almond meal for one batch.
    Also used pistachios in place of macadamia nuts.

  7. Made these with Lindt peppermint chocolate, no macadamias or cranberries, and chocolate liquer in place of 50ml of water. It was like a Christmas party in my mouth! So yummy and so easy too!

  8. Confession….I made this three times over the holiday period – once for a Christmas dinner at home and twice more for two other Christmas events…and it was a hit every time. Some of the feedback I got was that guests loved that it was moist without the heavy feeling of traditional sugar filled brownies.

  9. Another recipe that you have nailed, Nik! These are delicious and a wonderful little treat to enjoy. Thanks again!
    (I was tempted to stir through some caramel before baking… might try that next time for extra ‘goo’)

  10. While I’m the only one at home and these haven’t disappeared yet, should I store in fridge or cupboard? TIA x

  11. WOW!! tastes absolutely amazing!!!
    Will definitely be making this again.
    I left out the macadamias and cranberries and added white choc chips instead.
    Looking forward to try other flavours that have been suggested.

    1. It’s probably too late to reply, but I ran out of almonds so used half almonds and half cashews and it tasted fine 🙂

  12. Best brownie recipe I’ve found! I made 4 batches thisChristmas as gifts and everyone loved them. Pistachios and cranberries were a great combination, with frangelico. Amazing fudge texture from the fridge. I’ll never use any other recipe, this will be my base and ill just tweak it if I want a different flavour.

  13. Made these the other night with my step son who drooled all over Rowdy(TM31), once out of the oven we served the brownie with ice cream! Declared by s/s and his older sister to be best brownie ever eaten in the world. Great work Nik, you make me look good!

  14. Amazing! Popular with all the sweet eaters in my family and sneaky because it was controlling their sugar intake without them knowing!

  15. This is Devine! I didn’t read the recipe properly and left my almond meal in from step 1 and it made no difference. I also used 60ml of Baileys to finish a bottle off. Will make this again for sure.

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